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Australian O’Connor GVB Black Angus Chuck Roll
RM42.80
The chuck roll is a cut of beef that comes from the shoulder area. It is a flavourful and versatile cut that is suitable for a variety of cooking methods such as roasting, braising, or grilling.
O’Connor has produced the finest Black Angus and premium beef from Gippsland, Australia, for three generations. Their entirely free-range cattle are raised with no artificial hormones and no antibiotics. These premium cattle are pasture-fed and has a marbling score of MB2+.
- This is a chilled product
- Halal certified
- Imported from Australia
*Important Note: Images used are for illustrative purpose. Actual beef portion may appear different after cutting services. Please be aware that Wmart’s online stock, price, promotions and arrangements differ from what can be found in-store. Upon purchase, we will contact you before arranging for delivery if there are any changes to this product.
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The cube roll (better known as the ribeye cut) is one of the most sought-after cuts thanks to its rich flavour and succulent meat.
Graded from premium steers for marbling and for meat colour, O'Connor's Standard Pasture-Fed Beef is ideally suited for high-quality food service. It is Australia’s and perhaps the world’s finest grass-fed beef. Entirely free-range cattle, raised on the natural diet of the pure pastures of Gippsland and Southern Australia, free of hormone growth promotants and tested free of antibiotics and chemicals.
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Coorong Black raises verified 100-day grain-fed Black Angus cattle under a carefully managed program designed to maximise tenderness and depth of flavour in every cut.
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Australian Coorong Black Angus Beef Cube Roll (Ribeye)
The cube roll is where ribeye steaks come from. It's a primal cut between the chuck and sirloin, with great flavour and tenderness.
Lightly season your beef steak with salt and pepper, and grill or cook to medium rare. We can also prepare your cube roll as yakiniku or hot pot slices.
Coorong Black is one of Australia's finest premium beef brands. Their verified 100-day grain-fed black angus cattle is grown and processed under a framework that enhances maximum tenderness and flavour.
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This boneless lamb leg has been rolled and netted to maintain its shape during roasting, ensuring even heat distribution.
Known for its balance of leanness and tenderness, lamb leg offers a cleaner, more refined flavour compared to the richer, fattier shoulder. While shoulder excels in long, slow braises, leg is ideal for roasting, grilling, and carving into neat slices. This cut delivers juiciness without excessive fat and provides a versatile option for both home cooks and professional kitchens seeking a premium, easy-to-prepare centrepiece.
Midfield has supplied fresh and frozen Australian beef, veal, lamb, mutton and specialty products to global markets for over 45 years. Their lamb stands out for consistent quality, rich flavour, and meticulous processing—making it a preferred choice for discerning chefs and food lovers.
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Ox beef tail is often used to make hearty, flavourful soups and stews (sup ekor). The tail meat contains a lot of connective tissue, and when cooked low and slow, it becomes tender and releases flavourful gelatin. The meat is typically rich, with almost buttery flavours. It is also sometimes used to make beef stock or broth.
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